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Raspberry Iced Tea


Chinese Raspberry Iced Tea



When I found out this May that June is the National Iced Tea Month, I couldn't believe it. Is it a true holiday for tea lovers or is it a dream of tea lovers?

Anyway, as one of the tea lovers, I followed a suggestion I read somewhere to celebrate it with new twists on an old favorite: raspberry iced tea! Why not?

I usually am a traditional Chinese tea drinker. I enjoy tea the Chinese way. In other words, I like to drink tea hot, or steep it hot and then cool it down if the weather is already hot enough. And I like loose leaf tea better than bagged teas. However, the raspberry tea with ice hit me with refreshing taste. It stretched my tea repertoire.

The following is the recipe I enjoyed and modified according to my Chinese taste.

Chinese Raspberry Iced Tea


  • Water: 1/2 gallon
  • Green tea leaves: 2 Tsb, or you may use 3 tea bags of your choice. Use one if you like lighter tea flavors.
  • Raspberries: 1 cup, fresh or frozen
  • Sugar: 1/5 cup. You may add more sugar if you prefer it to be sweeter
  • Powdered lemonade mix: 1/4 cup, or 2 fresh lemons ( This is optional. I used it a few times, then went without it. It was fine with me. The mix of the green tea and raspberries is delicious.)
  • Ice cubes: as needed

Directions: Chinese Raspberry Iced Tea

  • Bring the water to a boil in a large pot, put in raspberries and sugar.
  • Steep 3 to 5 minutes.
  • Turn off the heat and stir in the lemonade mix until dissolved, or squeeze in the lemon juice from your fresh lemons.
  • When the water temperature lowers to about 80 degree Fahrenheit, stir in green tea leaves or tea bags. Wait for about 5 minutes.
  • Pour tea (liquid part) into glass pitchers or into cups. Add ice as desired. You may wait until it cools and refrigerate it.

See Iced Tea Dispenser


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